Braided Challah #SundaySupper

Ahem, okay now that is out my system, back to our regularly scheduled #SundaySupper program. 🙂

This week is a fantastic theme, #SundaySupper is starting January with our culinary bucket list. Everyone makes resolutions at the beginning of a new year, so why not make some culinary ones too?

Although, to be honest I’ve stopped making resolutions. They just get broken or forgotten about anyway. I prefer to make small goals throughout the year and attain them one at a time. Making a list and checking it off as I go is always completely satisfying.

What about you? Are you a resolutions person or do you just give up on them after the first week?

In terms of the culinary bucket list, truth be told I never really kept one. There were only two things I could think of that I really wanted to make and still hadn’t. The first was cheese curds and the second was challah. Knowing I wouldn’t be able to get my cheese ingredients in time, challah it had to be!

One goal for this year is to start making more bread at home. While this isn’t a goal I can check off just once, this theme was a great excuse to get started.

If you are new to bread baking start with this! I know the braid might be intimidating, but trust me it was simple! The dough was so easy to work with, and I had the most tender, sweet, eggy bread in the end. One lesson I did learn, make two loaves! Right in the middle of braiding I started to realize I’m going to end up with one large challah. I’m talking celebration size challah! Ooops, I guess I got a little too excited. 🙂

Either braid your second loaf and freeze it as is, or just take the second half of dough and braid it after you defrost it.

In the bowl of your stand mixer, combine the water, egg, egg yolks, yeast, oil and sugar. Whisk until combined.

Add the flour and salt and using the dough attachment, mix on medium for 3-5 minutes until the dough comes together.

Let the dough rest for 5 minutes and then mix for another 3-5 minutes until the dough is fairly smooth.

On a well floured surface, roll the dough into a ball and place in a lightly greased bowl and covered with plastic wrap. Leave in a warm, draft free area to rest until it has doubled in size - about 2 hours.

Transfer the dough to a floured surface and divide it into 3 even portions. Working with one portion at a time, roll into a 12 inch long rope thats wider in the middle than the ends. Repeat with remaining portions of dough.

To braid the challah:

Set one strip in front of you and the remaining two at a 45 degree angle on each side so they just overlap. Tuck the edges in and then gently lift one of the outer strips, crossing over the middle and place it along the outside of the outer strip.

Next bring that outer strip and cross over the middle, laying it down. Tug on each strip as you braid, continuing all the way down pinching the edges together at the end.

Transfer to a large baking sheet that has been greased with oil. Brush the top of the challah with oil and cover with plastic wrap. Let rest in a draft free, warm area for about 1/12 hours.

When ready to bake, remove the plastic wrap and brush with the beaten egg wash.

Pre-heat your oven to 350 degrees and bake for 25 minutes, rotating half way through. The interior temperature of the challah should read 180 degrees.

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

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59 thoughts on “Braided Challah #SundaySupper”

Gorgeous challah, Susan. Oh my goodness. Looks like a loaf I might pick up at an exclusive bakery. Congratulations! And, thank you, for the encouraging words that you found it easier than previously imagined…Looking forward to seeing more of your lovely #SundaySupper creations in 2013. See you at the Twitter table =)

Challah! Your braiding is perfect! It looks so lovely. Congrats on this awesome piece of breads(wo)manship! I’ve never made braided challah, just a weird, woven square version with apples, I think I should try this!

Holla! Lol (I’m a total cheeseball so I loved your holla I made challah comment). And resolving to bake more bread is always a good thing! I’ll support you all the way. This challah looks incredible! I love egg-based breads so this is definitely on my to-bake list this year. I wouldn’t even mind the ginormous size of it – when it gets a bit stale, make french toast or bread pudding…so many delicious possibilities!

In the past I would have said I was a resolution person but after talking to a friend about it I realized that what I call resolutions others would just call goals and planning. *Shrug* So what ever you call it I am big on giving myself goals to achieve throughout the year. This challah looks absolutely incredible by the way.

I have to share with you, the first time I made Challah was for Hannukah and it was hard as a rock. It was inedible. I made it a second time after finally building up the courage. Holla at your Challah. It looks perfect!